The new Executive Chef will continue La Cantine du Faubourg’s tradition by offering a modern and fresh Parisian menu revisiting French classics, while showcasing cuisine with influences from around the globe, modelled on Paris’ cosmopolitan flair.

The elegant dining destination is now offering a range of signature dishes including: ‘Honey glazed wagyu short ribs’ crispy on the outside and tender on the inside, served with pomelos, spring onions and coriander; the ‘Grilled octopus’, served with tender ratte potatoes and yuzu dressing; and ‘Beef tartare du chef’ –a French classic—but revisited and presented with an Asian twist, to name a few.

Gilles was born in Mauritius. Initially, he thought he would work the floor, but quickly found his way to the kitchen. “I wanted to acquire a real savoir-faire, one that involved creative independence and the freedom.”

Chance or coincidence, it so happens that Gilles’ first job was in Dubai, for the opening of the One & Only Royal Mirage and later the adjoining Residence & Spa. For 3 years, he was mentored by the famous Lew Kathreptis, whose genius as a Chef and consultant has left its mark on the culinary landscape of the GCC. “In my opinion, Lew is one of the most gifted Chefs when it comes to balancing different flavors. His mastery of sweet-and-sour combinations is also a strong influence in some of my own recipes.”

Gilles’ career choices have always been guided by the Chefs who taught him, Chefs with strong personalities and mostly men with great humility. Lew Kathreptis urged him to go and work for Gordon Ramsay, from whom he acquired discipline and rigueur: “When Gordon says it’s 30 seconds, it’s 30 seconds. It’s all about precision of execution.”

Back in France, Gilles joined the famed institution “La Pyramide” with legend Pierre Henriroux and his acolyte Christian Né, “who turned out to be a wonderful godfather. Not only did he hammer me with the meticulous technics of classic French gastronomy, he also encouraged me to become a Head Chef.”

The apprenticeship was over and so Gilles found a position at “L’Auberge à la Bonne Idée”, a simple earthy home in Northern France. “The objective was loud and clear: you head the kitchen, do whatever it is you want to do, but get us a Michelin star within 2 years.” And so he did.

“And one day, out of the blue, Gordon Ramsey called back and here I was, on my way to Qatar, opening two of his venues at the Saint-Regis. Before you know it, he was taking me to open two other restaurants in Hong Kong. And here I am, back in Dubai where it all began, with La Cantine du Faubourg.”

Gilles joined the Emirates Towers venue for its optimistic dynamic. He states: “The company is growing, with great F&B projects in the forecast. The owner, Rizwan Kassim, is young and driven, like the team. They have this French elegance yet keep it fresh and relaxed. Great attention is paid to detail; organization is key, yet the element of fun remains.”

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